Roast Chicken Legs with Potatoes and Carrots

Turns out that my kids will gnaw on a chicken drumstick until it is picked clean, especially if the skin is crisp and salty. Through some shopping misfires, I ended up with 2 chicken legs for dinner the other night. I found some potatoes in the back of my pantry, added a few baby carrots and modified this recipe to do a chicken-and-veggies roast for dinner. The potatoes and carrots soak up all the wonderful chicken juices, but get crunchy and caramelized around the edges. My husband, Todd, raved. If anything, 2 chicken legs left us wanting more, and considering how cheap they are, I should've picked up a third one.

I started with a 9 x 13 baking dish and preheated the oven to 450F. I also moved the rack in the oven up 1 level from the middle so I could cook this in the top 3rd of the oven. I peeled 5 red potatoes and sliced them 1/4 inch thick. The smaller baby carrots I used whole, but I cut the thicker ones in half lengthwise. I also sliced half an onion, then tossed the vegetables with salt, pepper and a few generous gluggs of olive oil. Spread them in an even layer in the baking dish.

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I split the legs into thighs and drumsticks, then salted the skin liberally. I covered the baking dish with foil and baked at 450F for 20 minutes, then took the foil off and roasted for 30 minutes, until the chicken was browned and cooked through. Served with salad and lots of napkins.

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